Gingerbread Muffins

2 1/2 cups all-purpose flour

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking powder

1/2 tsp salt

1/2 cup butter (1 stick), softened

3/4 cup packed dark brown sugar

1/4 cup applesauce

1/3 cup molasses

1 egg

3/4 cup buttermilk

coarse sparkling sugar for topping

Preheat oven to 350º. In a large bowl, whisk together flour, spices, baking powder and salt. Set aside.

Cream softened butter and sugar together till smooth and fluffy. Add the egg, beat till smooth. Add vanilla, applesauce, and molasses, and mix till just combined. Add a third of the flour, mix till just combined. Add half of the buttermilk, mix until just combined. Repeat with the last two thirds of the flour and half of the buttermilk, alternating and mixing gently between each. Do not overmix!!

Line or grease a 12-cup muffin pan. Divide batter between cups and top generously with sparkling sugar.

Bake for 25-30 minutes, or until a toothpick inserted in one of the muffins comes out clean.